Polish Hunter's Stew
This, sounds very good! I can locate sauerkraut in other provinces so this is on my to cook list for sure. The kielbasa is here in Makro called Spicy Smoked Sausage and it is good!
Ingredients
- 1 head cabbage, small head, sliced
- 3 cups sauerkraut, drained
- 1 can tomato paste, small can, about 2/3 cup
- 350 grams pork belly, sliced thin, skin removed
- 500 grams Kielbasa sausage, sliced into 1 inch rounds
- 1 large onion, chopped
- 1 clove garlic, smashed and minced
- 1 tablespoon apple cider vinegar
- 1 bay leaf
- salt and pepper, to taste
Instructions
- Add cabbage and sauerkraut to a large pot, add 2 cups of water, and heat on medium heat, boil cabbage and sauerkraut for 10-15 minutes, until the cabbage is tender. Remove from heat and set aside, do not drain.
- Heat olive oil in a large non stick skillet over medium heat and cook the pork belly for 6 to 8 minutes, stir often. Add sausage, onion, and garlic and cook until sausage is lightly browned, the pork belly will be cooked through later.
- Add the sausage mixture to the sauerkraut pot, and add the vinegar, bay leaf, tomato paste. Bring to a gentle simmer and let cook, uncovered, for 45-90 minutes, until desired thickness is reached. Season with salt and pepper to taste.
- Serve.
Notes
I cannot price this until I find sauerkraut where I live. I will say right now, fair priced.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Hi Lee,
“In the pots warmed the bigos; mere words cannot tell
Of its wondrous taste, colour and marvellous smell.”
— Adam Mickiewicz
If you are able to get Krakowska sausage use this.
The Real Person!
The Real Person!
Noted and thanks, Andreas, I will keep my eyes open for that while in the states and I may have to test this recipe out here and not in Thailand.